Pepper Steak Salad

• 1/2 c teriayki sauce
• 1/3 c sherry
• 1/4 c canola oil
• 3 tbs. white vinegar
• 1/2 tp. ground ginger
• dash hot pepper sauce(optional to taste)
• 1 lb ripe plum tomatoes
• 1 medium green pepper
• 1 medium red pepper
• 3 stalks celery
• 3 scallions
• 1 lb. sliced baby bella or white mushrooms
• 1 lb. fresh beansprouts
• 1 lb. rare roast beef

1. Cut the tomatoes into 1/2" wedges, cut peppers into 2" strips, cut celery on the bias in 1/4" width, cut scallions including part of the green in 1" lengths. Slice the meat into thin strips. Place all cut vegetables, beansprouts and beef strips in a non reactive bowl and set aside. Combine first 5 ingredients(and hot pepper sauce for heat). Mix well to blend. Pour over vegetables and meat. Toss all ingredients thoroughly to blend. Let sit in refrigerator for 2 hours or overnight. Drain marinade and serve at room temperature

teriayki sauce, sherry, canola oil, white vinegar, ground ginger, pepper, tomatoes, green pepper, red pepper, stalks celery, scallions, baby bella, fresh beansprouts, beef

Taken from www.epicurious.com/recipes/member/views/pepper-steak-salad-1206577 (may not work)